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Potatoes Peperonesta

Healthycooking's picture
Ingredients
  Small red potatoes 1 1⁄2 Pound, cut into 1/2" cubes
  Olive oil 1 Tablespoon
  Thinly sliced onions 1 1⁄4 Cup (20 tbs)
  Minced garlic 1 1⁄2 Teaspoon
  Diced sweet pepper 3 Cup (48 tbs), or cubed (Red / Green)
  Canned chopped tomatoes 28 Ounce, drained (1 Can)
  Thinly sliced scallions 1⁄2 Cup (8 tbs)
  Slivered kalamata olives 1⁄4 Cup (4 tbs)
  Chopped fresh basil 1⁄4 Cup (4 tbs)
  Balsamic vinegar 1⁄4 Cup (4 tbs)
  Minced italian parsley 2 Tablespoon
  Ground black pepper 1 Teaspoon
  Salt 1⁄4 Teaspoon
Directions

Preheat the oven to 400°F.
Line a baking sheet with foil.
Place the potatoes on the baking sheet and drizzle with 1 1/2 teaspoons of the oil.
Toss to coat.
Roast for 40 to 45 minutes, or until browned.
Transfer to a large bowl.
Warm the remaining 1 1/2 teaspoons oil in a large no-stick skillet over medium heat.
Add the onions and garlic.
Cook, stirring often, for 5 minutes.
Add the red and green peppers.
Cook, stirring often, for 3 minutes, or until the vegetables are softened.
Add the tomatoes and cook for 1 to 2 minutes, or until heated through.
Transfer to the bowl with the potatoes.
Add the scallions, olives, basil, vinegar, parsley, black pepper, and salt.
Toss to combine.
Cover and refrigerate for at least 3 hours before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Roasted
Ingredient: 
Potato

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